Thursday, March 07, 2013

Focaccia with Roasted Garlic, Pickle Peppers and Olives

It has been a long while since I bake bread. Since the weather is much warmer now I decided to make some foccacia to have it with our beef stew. I used my old recipe but this time I added 1 cup of whole wheat flour to the dough to make it a bit healthier. This is easy to make and I think it is a great alternative to garlic bread. As for the topping you can put anything you like to it.

1. Mix sugar, yeast into the lukewarm water. Set aside until it bubbles. In a mixing bowl combine flour, dried oregano and salt.
2. Add in the yeast mixture and turn on the mixer and knead dough. Slowly drizzle in the olive oil. Continue kneading until the dough is smooth. It might take about 5 min but if you knead it by hand it will take longer. Transfer the dough to a lightly grease bowl and cover with a kitchen towel and let it raise in a warm place for an hour. It should double its size. Punch down the dough.
3. Lightly oil a baking pan and put the dough into the centre of the pan. Lightly oil your fingers and push the dough evenly out on the pan. Put a bit of indentation on the surface of the dough to create a nice little pockets for the topping and a bit of olive oil.
4. Cover and rest the dough again for 20-30 min. When the dough is raised, scatter the topping all over and drizzle with some olive oil. Bake in a pre-heated 375 degree F oven for 30 min or until it golden brown and cooked through. Slice and serve with soup or eaten on its own.

Hi there. The current Food on Friday on Carole's Chatter is collecting links to dishes using garlic. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Cheers

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About Me

I was born and raised in Malaysia and now live in Northern California, USA with my wonderful husband Carlos. I love to bake and cook. It is very relaxing and I find my creativity flowing in the kitchen. I creates this blog to record all my cooking and baking adventures and also share my tested recipes with you.
I don’t consider myself an expert but all the recipes here are tried and tested by me, unless noted otherwise.
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